Ilex Studio, in London, is best known for creating glass containers designed to encourage avocado pits and acorns to sprout. Now, for the winter table, the studio has introduced handmade beeswax candles cast from leafless tree branches. They come in nine woodsy colors, four of which are now sold in the United States at Paper…
Don’t count Explorer Cold Brew from Brooklyn as just one more in a long list of companies with ready-made cold brew concentrates for iced or hot drinks. It offers a compelling, uncommon feature with its coffees: choice of caffeine content. No-caf, low-caf, regular caf and extra caf are the options, with the milligrams of caffeine…
Hello, Five Weeknight Dishers. This is Krysten, stepping in for Emily. (Close watchers of this space will remember me as this newsletter’s editor!) I’m sorry to say it, but New Year’s Eve just isn’t my holiday. I love going to bed early and hate the passage of time. I don’t even really like Champagne. So…
Good morning. Greetings from isolation on this final day of what was for many an unsettling, un-fun year. There’ll be no Champagne and caviar for me tonight, no elegant roast, no countdown to 2022. I might tie some flies, listen to an old Ry Cooder show. Quarantine and testing, here’s to auld lang syne. I…
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I’m at home in Los Angeles, vaccinated, boosted, happy to be alive and absolutely exhausted — frazzled and shattered in ways I didn’t even know I could be. What a year. I’m not going to a party tomorrow, but I’ll celebrate with my husband, a couple of friends, two good dogs in silly hats and…
And so closes the second year of the pandemic, 12 months more of worry, of working from home, of trying to make each meal feel like something new. The articles that readers of the Food section and New York Times Cooking craved this year acknowledged this new reality. Many of our most-read stories offered tips…
I used to be convinced that the only way to get truly crisp tofu was to fry it. I’d roasted it and broiled it, but I was never able to achieve those burnished, crisp corners that a pan full of screaming-hot oil reliably delivered. Then I tried a technique from Jenny Rosenstrach’s excellent cookbook, “The…
How to Decant Wine With Sediment Drinking sediment is not harmful, but it’s unpleasant, like having a mouthful of grit. To decant, make sure to stand the bottle upright long enough for the sediment to settle to the bottom. If you don’t have time for that, pour carefully and let any sediment settle in the…
The very first time I boiled a whole chicken, nearly 10 years ago, I was overwhelmed by how much it perfumed my apartment with the scent of my mother’s kitchen. I wasn’t trying to recreate her samgyetang, but I did, by accident. Fortified with ginseng and jujubes, this Korean chicken soup is a garlic lover’s…